Job Description

Budgeting and Forecasting:

• Develop and manage budgets for various departments, including food and beverage, kitchen, and maintenance.
• Forecast future expenses and revenues based on historical data and industry trends.

Cost Analysis:

• Regularly analyze costs and expenses to identify areas for improvement and cost-saving opportunities.
• Conduct variance analysis to compare actual costs against budgeted costs and identify discrepancies.

Inventory Management:

• Implement inventory control measures to optimize stock levels and minimize waste.
• Monitor inventory levels, conduct regular inventory counts, and implement inventory tracking systems.

Purchasing and Procurement:

• Source suppliers, negotiate contracts, and purchase goods and services at competitive prices while maintaining quality standards.
• Develop and maintain relationships with vendors to secure favorable terms and discounts.

Menu Engineering:

• Analyze menu items in terms of profitability and popularity.
• Adjust menu pricing and offerings based on cost analysis and customer demand to maximize revenue.

Labor Management:

• Optimize staff schedules, control overtime, and identify opportunities for cross-training and labor efficiency improvements.
• Monitor labor costs and identify strategies to minimize costs while maintaining service levels.

Energy Efficiency:

• Implement energy-saving measures to reduce utility costs, such as installing energy-efficient appliances and optimizing HVAC systems.
• Promote staff awareness of energy conservation practices.

Compliance and Regulations:

• Ensure compliance with relevant laws and regulations related to food safety, labor practices, and environmental standards.
• Stay informed about changes in regulations that may impact operations

Data Analysis and Reporting:

• Generate reports and provide analysis on key performance indicators (KPIs) such as food and beverage costs, labor costs, and profit margins.
• Use data to make informed decisions and drive continuous improvement.

Qualifications:

• Bachelor's degree in Accounting, Finance, Hospitality Management, or related field.
• Proven experience in cost control or financial management, preferably in the hospitality industry.
• Strong analytical skills with the ability to interpret financial data and identify trends.
• Excellent communication and negotiation skills.
• Proficiency in Microsoft Excel and other financial software.
• Attention to detail and ability to work under pressure in a fast-paced environment.

Job Type: Permanent

Pay: ?20,000.00 - ?40,000.00 per month

Benefits:

• Food provided
• Health insurance
• Provident Fund

Schedule:

• Rotational shift

Experience:

• F&B Cost control: 4 years (Preferred)

Work Location: In person